allgemein, fischgerichte


An easy starter.
Ingredients for 4 persons

For the marinated salmon
800 g organic salmon fillet on the skin (freshly caught, filleted *)
2 tbsp. TOMAMI # 1 (buy here (
1 bunch dill
30 g salt
40 g sugar
1/2 organic lemon

For the salad
150-200 g mixed small salad leaves (for example baby spinach, rocket, radicchio)
2 tbsp. TOMAMI # 1 (buy here (
3 tbsp. white wine vinegar
Pickled capers in a jar
1 tsp. spicy mustard
1 tsp. honey
5 tbsp. olive oil

In addition: crème fraîche, baguette or toast


Rinse the salmon under cold water, pat dry and coat the flesh-side with Tomami. Chop half the bunch of dill finely and spread over the salmon fillet. Mix the salt with the sugar. Grate the lemon peel finely; stir the grated lemon peel into the salt-sugar mixture and sprinkle over the flesh-side of the salmon. Cover and leave in the refrigerator for 24 hours. The salmon must not be weighted down nor turned over – the aroma of the marinade will make its own way into the fish.

The next day rinse the salmon under cold water, pat dry with kitchen paper. Finely chop the remaining dill, spread on the flesh-side and press down lightly. To serve slice the salmon diagonally as thinly as possible with a flexible sharp knife.

Pluck the salads into mouth-sized pieces, rinse in warm water and spin dry.
Prepare a vinaigrette with Tomami, vinegar, 1-2 tbsp. capers, 1 tbsp. caper brine, mustard, honey and olive oil. Season the vinaigrette lightly with salt and mix with the salads shortly before serving. Serve the salmon with crème fraîche and toasted baguette or toast.

We recommend you to order the salmon at your fishmongers ready to cook. Well chilled, the marinated salmon will keep for up to 2 days in the fridge.

Preparation time: approx. 30 minutes (+ 24 hours marinating and cooling time)

A recipe by Stevan Paul.

Stevan Paul is a German food stylist, journalist and
author of several books, the latest “Cooking: really good cooking – just combine – unlimited possibilities” is out now.